Upside Down Granola Cake 

Combine the butter and sugars for a couple of minutes on medium speed until they are completely creamed together and lightened in texture.

Mix Butter and Sugars

Scrape the sides of the bowl and add one egg and stir until no trace of egg yolk remains. Add the second egg and mix again until no trace of egg yolk remains.

Add Eggs

Step 2

In a separate large bowl combine the cake flour, baking soda, baking powder, and salt.

Mix Dry Ingredients

Step 3

In another bowl or a liquid measuring cup with pour spout combined the sour cream, whole milk, and vanilla extract.

Mix Reaming Wet Ingredients 

Step 4

Add ⅓ of the flour mixture to the butter mixture and mix until just combined then add half of the sour cream mixture and mix until just combined. Add another third of the dry ingredients followed by the wet and lastly the remaining dry.

Combine Ingredients 

Step 5

Heavily grease a 9-inch cake pan with nonstick baking spray, make sure it is a thick layer. Add the melted butter and swirl to coat the bottom of the pan and then sprinkle on the brown sugar on top.

Layer Mixtures

Step 6

Add the granola in an even layer and spoon the cake batter on top. I use an offset spatula to spread the cake batter into an even layer.

Add Granola and Cake Batter

Step 7

Bake the granola cake for 35 to 40 minutes, if you gently press the top it should spring back right away or if you insert a toothpick there should be no wet batter.


Step 8

Let cake cool on a rack for 5 minutes then take an offset spatula & gently run it around the sides of the cake to loosen it. Place a serving plate upside down on top of the cake and then invert the cake onto the plate to cool

Flip Cake Over

Step 9